Pasta All'Amatriciana with Salt Cod

Method

1. In a pan, heat olive oil and add mint stems, garlic, and sliced spring onion. Sauté gently.
2. Meanwhile, bring salted water to a boil and cook spaghetti according to package directions (about 10 minutes).
3. Add the fresh chili pepper (cut in half) to the soffritto.
4. Rinse the baccalà (salt cod) and cut into chunks, removing any skin or bones.
5. When the soffritto is golden, add a splash of water and then the baccalà. Cook gently for a few minutes.
6. Remove the mint stems and garlic. Add the tomato passata and cook for 3 minutes.
7. When the pasta is 3 minutes from al dente, drain it and transfer it to the pan with the sauce.
8. Add fresh mint leaves, a little pasta water, and a drizzle of olive oil. Toss well.
9. Turn off the heat and add grated pecorino cheese. Mix thoroughly.
10. Serve with additional pecorino and fresh mint.